Dal Dhokli





This is a 1 pot meal, wherein you simmer the whole wheat bits (Dhokli) in the Dal (Lentil Soup). There's different versions with a slight variation. To make a Vegan version, replace the Ghee with Coconut Oil.

In the Gujarati version, the jaggery is added to the Dal, but I've not used Jaggery. Also, the Tuvar Dal is used in the Gujarati preparation.

The Rajasthani version does not use Jaggery, and that's how I like it. They also use Moong Dal or Urad Dal.

The Maharashtrian version is called 'Chakolaya' or 'Varan Phal'. They add Kokum to make the dal tangy, which is what I have done.

INGREDIENTS:


For Dal:


  • Tuvar Dal / Pigeon Peas - 1 cup
  • Turmeric Powder - 1 tsp
  • Red Chilli Powder - 2 tsp
  • Salt to taste
  • Tomato - 1/2 cup, chopped
  • Water - 4 cups
  • Lemon Juice - 1 tbsp
  • Kokum / Mangosteen - 5
  • Fresh Coriander - To Garnish
  • Roasted Peanuts - a handful in a small, steel bowl


For Tempering of the Dal:


  • Ghee: 2-3 tbsp
  • Curry Leaves: About 10-15
  • Ginger Paste - 1/2 tsp
  • Green Chillies - 2 to 3 slit into half
  • 1/4 tsp Hing (Asafoetida)
  • 1 tsp Cumin Seeds
  • 1 tsp Mustard Seeds
  • Dry Red Chillies - 2 to 3
  • Cinnamon - 1 stick
  • Cloves - 2

For Dhokli:


  • Whole Wheat Flour - 1 cup
  • Besan - 2 tbsp 
  • Salt - 1 tsp 
  • Rapeseed Oil - 2 tsp 
  • Ajwain / Carrom seeds - 1 tsp 
  • Turmeric Powder - 1/2 tsp 
  • Chilli powder - 1/2 tsp
  • Oil - 1 tbsp
  • Water

METHOD:

COOKING THE DAL IN THE PRESSURE COOKER:

1. Clean, wash and rinse the dal. Add it to the pressure cooker with 4 cups of water. 

2. Also add the turmeric powder, chilli powder, 5 kokums, lemon juice and salt. 

3. Place a steel cup in the water (floating) and add the peanuts to it.

4. Pressure cook it for about 5 whistles, as it needs to be really mushy, not grainy.

5. Once that's done, let the pressure cooker cool down.

PREPARING THE DHOKLI DOUGH:

1. In a big bowl, combine all the ingredients till the spices are mixed well and knead into a dough using water. 

2. Knead it until its smooth and soft.

3. Cover it and leave it aside for about 10-15 minutes.

PREPARING THE DHOKLI:

1. Take a small sized dough, dust it with some flour, and roll it until it is slightly thick.

2. Cut them into diamond shapes or any shape you'd like.

TEMPERING THE DAL:

1. In a non stick pan, heat the ghee and then add the cumin and mustard seeds.

2. Once they splutter, add in the hing, the dry red chillies, the ginger and chilli paste, cinnamon stick, cloves and the curry leaves. 

3. Combine them well. Saute on a medium flame for 30-45 seconds. 

4. Add this mixture to the dal and cook on a medium flame for 2-3 minutes.

Continue the below steps just before serving. The dal should be watery, as the dhokli will thicken the dal. 

5. Boil the dal, and once it starts boiling, add the dhokli pieces one by one, some coriander, a tsp pf ghee and then give it a good mix.

6. Cover and boil for about 5-10 minutes and check that the dhoklis are completely cooked. (Add more water if the dal gets too thick).

7. Finally, add some coriander leaves for the garnishing. Serve the Dal Dhokli immediately with ghee. 

Finish this dish the same day. If you store it in the fridge, it might form lumps.









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